Hi, Leah.Leah wrote:Being a former pastry chef, I finally delved into GF baking this holiday season. Some things work without gums or tapioca ( like quick breads and muffins, but cakes are more delicate and fine pastry... like pie crust seem to need the gum. Even with the gum, it's not easy to roll out the dough. I also used it in shortbread cookies ( made with coconut oil). without it, I think it would just crumble.
Now the personal trainer side of me says that we shouldn't be eating this kind of stuff on an everyday basis anyway :)
Leah
I come from a long line of bakers, and I never used mixes. Everything was made from scratch. Before my MS progressed, I baked for years for my church, funeral lunch's, bake sales, teas, etc.
And when I baked for myself and my husband, 3/4 of whatever I baked was sent to our 3 neighbors around us.
I, personally, never ate much of it, myself. I just enjoyed baking.
I also used unrefined coconut oil in the Pamela's Vanilla Cake mix, but, I suspect, it was too much fat, considering the CC, and my elevated pancreatic enzymes.
Until I experience some serious healing, I doubt that I will venture into GF baking.
Sydney